Sweet Potato Salad

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* Exported from MasterCook *

 

Sweet Potato Salad

 

Recipe By :The Moosewood Collective

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 large sweet potatoes -- peeled and cut into 1/4-inch cubes

(about 3 cups)

1 1/2 tablespoons wine vinegar or cider vinegar

1 1/2 Tablespoons Dijon mustard

1 tablespoon honey

1/4 cup vegetable oil

1 cup diced celery

3/4 cup diced red bell peppers -- (3/4 to 1)

salt and ground black pepper to taste

2 tablespoons chopped fresh parsley

1 scallion -- thinly sliced

salad greens

1/2 cup ricotta cheese -- optional

 

A beautifully colored salad of contrasting textures and tastes--smooth and

crunchy, sweet and savory.

 

Steam the sweet potato cubes for 6 to 8 minutes, until just tender I see page

353). Take care not to overcook them. While the potatoes steam, whisk the

vinegar, mustard, and honey in a small bowl. Slowly add the oil in a thin

stream, whisking until the dressing emulsifies. Place the diced celery and red

peppers in a serving bowl. Add the steamed potatoes and the dressing. Stir

gently, add salt and pepper to taste, and set aside for a few minutes. When the

salad has cooled a little, toss in the parsley and scallions.

 

Serve on crisp salad greens, topped with a dollop of ricotta if you like. (If

you use the ricotta, you may wish to add another scallion and additional salt

and pepper.)

 

Per 8-OZ SERVING: 294 CALORIES, 3.2 G PROTEIN, 14.7G FAT, 39.6 G CARBOHYDRATE.

247MG SODIUM. 0 MG CHOLESTEROL.

 

 

 

 

Source:

" Moosewood Restaurant Cooks at Home "

Copyright:

" 1994 Vegetable Kingdom, Inc. "

 

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Per Serving (excluding unknown items): 553 Calories; 36g Fat (57.6% calories

from fat); 11g Protein; 49g Carbohydrate; 7g Dietary Fiber; 31mg Cholesterol;

267mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 6 1/2 Fat;

1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0